Lemon Chiffon Cake
Light and fluffy lemon chiffon cake topped with whipped cream, perfect springtime cake!
For the cake
cake flour [spooned & leveled]
lemon juice [from fresh lemons]
+ 2 tbsp oil [i used vegetable oil]
crushed pineapple [optional]
Preheat oven to 325 F degrees.
In a bowl, sift together flour, baking powder and salt. Set aside.
Separate the eggs and in a bowl beat the egg yolks and 3/4 cup of sugar together.
Beat the egg yolks and sugar till it's pale and creamy, around 2-3 minutes. The mixture will form a ribbon like thing when dropped in the bowl from a height.
Add vanilla, oil, lemon juice and lemon zest and mix.
Start adding the flour mixture in parts to the egg-sugar mixture.
Mix till the flour is well incorporated into the batter but do not over-mix.
Beat the egg whites till they form medium peaks.
Fold the egg whites into the flour-sugar-egg mixture.
Fold the egg whites gently in 3 parts. Do not over-fold.
Tap the pan once or twice on the counter-top to get rid of any air bubbles.
Pour the batter in a 10 inch ungreased tube pan and bake for 55-60 minutes at 325 degrees F. Place the pan at the lowest rack in the oven.
Once baked, invert the cake immediately. Let it cool upside-down for 1-2 hours.
To remove the cake from the pan, run a spatula along with sides of the pan and also along the center core tube.
To serve, turn the cake upside down so that the flat surface is on top.
Apply whipped cream on top & serve with some fresh fruits.
Get recipe at: https://www.cookwithmanali.com/lemon-chiffon-cake/